If you want the best Chocolate Chip recipe on the face of the Earth, leave this page and go look up America’s Test Kitchen’s Perfect Chocolate Chip Cookie. But, if you want a chocolate chip cookie that is quick and yummy and comes together super fast and you don’t want to take the time to preheat your oven or heat up your house , then here you go.
Vortex Plus Quick Chocolate Chip Cookies
Recipe by Lana Horruitiner-Perez
- Betty Crocker Chocolate Chip Cookie Mix
- 1 Egg
- 1/3 cup Vegetable Oil
- 2 Tbl Water
**You can use your own recipe for Chocolate Chip Cookies or another brand of pre-packaged mix, and just use the baking instructions as a guide.**
If using Betty Crocker Chocolate Chip Cookie Mix, then pour the mix into a large bowl and add 1 Egg, 1/3 cup Vegetable Oil, and 2 Tbl Water.
Place the bowl into the fridge for at least 30 mins.
After the dough as chilled for 30 mins, take all the trays out of the Vortex and preheat the Instant Vortex Oven. Press the “AIR FRY” button and set the Temperature to 340 degrees F. Adjust the Time to 13 mins.
While the Vortex is preheating, scoop 1 Tbl of dough using a 1 Tbl measuring spoon. Roll into a ball and place onto the drip tray. You can place 6 on the tray at a time.
When the Vortex displays “ADD FOOD”, place the drip tray with cookie dough in the lower position and place an empty slotted baking tray on the top position. This disperses the air flow and helps the cookies to brown slower and cook through. Close the door.
Once the Vortex Plus has finished cooking and displays “OFF”, remove the tray and allow the cookies to cool on the tray for 10 – 13 mins. Serve or place in an air tight container.
For ideas on decorating them for Halloween, click this link for Halloween Zombie Chocolate Chip Cookies.